Ham And Pea Tagliatelle Food

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TAGLIATELLE WITH HAM AND PEAS



Tagliatelle With Ham and Peas image

I found this recipe online. It is taken from the book, Skinny Italian, by Teresa Giudice. This is really good and simple to make. I often sub linguine for the tagliatelle.

Provided by tinebean21

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb tagliatelle pasta noodles or 1 lb linguine
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
5 ounces thick-sliced smoked ham, excess fat trimmed off and cut into 1/2 in. cubes
1 cup peas, either fresh or thawed frozen
1/4 tablespoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. (Time the pasta so it is done about the same time as the sauce).
  • Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is translucent, about 3 minutes.
  • Add ham and peas and cook, stirring occasionally until heated through, about 3 mins or more. Reduce the heat to very low to keep warm.
  • Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  • Add sauce, salt and pepper to pasta. Toss pasta with enough of the pasta water to make a light sauce.

Nutrition Facts : Calories 465.4, Fat 16.8, SaturatedFat 5.2, Cholesterol 90.3, Sodium 744.1, Carbohydrate 60.9, Fiber 4.3, Sugar 3.8, Protein 17.9

HAM AND PEA TAGLIATELLE



Ham and Pea Tagliatelle image

Make and share this Ham and Pea Tagliatelle recipe from Food.com.

Provided by hectorthebat

Categories     Ham

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

300 g pasta
325 g peas
1 tablespoon oil
250 g mushrooms
2 tablespoons chives
140 g ham
200 g creme fraiche
1 tablespoon mustard
25 g parmesan cheese

Steps:

  • Add the pasta to a pan of boiling water. Bring back to the boil and simmer fast for 9 minutes, stirring now and then. Add the petit pois for the last 5 minutes. Drain and reserve 4tbsp cooking water. Return to the pan.
  • While the pasta is cooking, heat the oil and cook the mushrooms, stirring often.
  • Add the chives, ham, creme fraiche and mustard to the mushrooms and heat until simmering.
  • Season with pepper and simmer for 1 minute. Add to the pasta with the reserved cooking water and toss together. Serve immediately with grated Parmesan and ground black pepper.

Nutrition Facts : Calories 640.1, Fat 27.3, SaturatedFat 14, Cholesterol 92.2, Sodium 697.8, Carbohydrate 72.1, Fiber 7.5, Sugar 7.9, Protein 26.9

PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE



Pasta with 15-Minute Ham, Pea, and Cream Sauce image

Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.

Provided by Mindy Fox

Categories     Milk/Cream     Pasta     Kid-Friendly     Quick & Easy     Ham     Pea     Small Plates

Yield 4-6 servings

Number Of Ingredients 11

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

  • Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
  • Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
  • Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

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